Try this delicious Italian salad as an accompaniment to any grilled or broiled fish. It is best prepared a few hours before serving and kept at room temperature; refrigeration diminishes its flavor.
1. Preheat oven to 350°F. Drain the beans.
2. In a large cast-iron or other ovenproof skillet, combine the beans with 1 tablespoon of the oil. Cover with cold water by at least 1/2 inch, and bake, covered, for 1 1/4 hours, or until tender.
3. Meanwhile, slice the tomatoes in half crosswise and squeeze out the seeds; chop the flesh coarsely. Measure out the other ingredients.
4. Drain the cooked beans and empty into a large bowl. Immediately toss with the garlic and the remaining oil. Add the remaining ingredients and toss until well blended. Adjust the salt and pepper, cover, and set aside at room temperature until ready to serve. Garnish with freshly grated parmesan and a few leaves of sage or basil.
Per serving: calories, 196; fat, 8 g; cholesterol, 1 mg; sodium, 626 mg
Click here for the original article, Garden Hard, Eat Hearty: Burning Calories While Gardening .
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